Easy Grilled Vegetables

Easy15 mins

Pretty much anytime we heat up our charcoal grill, I round up whatever veggies we have in the house and pull out my little grill pan to put on a side of grilled veggies. They are the perfect side, or even a good veggie main course, and also make fabulous leftovers!

Literally, you can use just about any fresh vegetables you’d like for this method. Just be sure they are all cut to a similar size, tossed in a bit of oil, and then voila — delicious, slighty-charred, caramelized vegetables can be yours to enjoy with very little effort. I love to them top them with a simple roasted garlic dressing and/or some fresh herbs, but honestly, they are also fabulous with just some olive oil, salt and pepper. Whatever works. :)

I’ve included details from the batch I made this week below, but this is definitely much more of a method than a recipe. So feel free to experiment and substitute ingredients you have on hand, and see what happens! You might also want to make a double batch of the balsamic and roasted garlic vinaigrette. The dressing is one of my favorites, and would go great on a salad the next day!

Directions:

Prepare/set your grill to medium-high heat.

Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle 1 tsp. olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or until garlic cloves are soft and lightly golden).

Meanwhile, in a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 Tbsp. of olive oil and a generous amount of freshly-ground salt and pepper. Then toss until vegetables are evenly coated. Transfer vegetables to a grill pan, and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-3 minutes, until vegetables are tender and lightly charred. Remove garlic and vegetables from grill when cooked.

While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the remaining 2 Tbsp. of olive oil, balsamic vinegar, all of the roasted garlic cloves (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs (optional) until combined. Add extra salt and pepper to taste.

Transfer vegetables to a serving platter or bowl, and drizzle with the prepared dressing. Serve immediately. (Or these are also delicious served cold or at room temperature!)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

If you don’t have a grill pan, you can also cook these veggies on skewers, or wrap them in a large pouch of aluminum foil. Or you can also use this recipe to roast them in the oven at 400 degrees F until cooked.

I love roasted vegetables on the grill or in the oven. No matter which veggies you choose, they’re always delicious. And the roasted garlic is a bonus! We made some last week and had a nice loaf of crusty bread to go with it. Mmmm!

I can’t wait to try this recipe! I’m in dire need of recipes like this. I have to heal my liver (not from drinking alcohol) due to being over weight for so long. I’m looking forward to more of your recipes.

Hey, I’m Ali!

And I’m so happy you’re here!! So many of my favorite memories in life have taken place around the table, especially when surrounded by those I love, and all the better when nourished by delicious food we love that we can savor together. So I created this site to share my favorite recipes with you, sprinkled with stories on navigating this crazy, chaotic and beautiful thing we call life. So take a minute to poke around the site, and I hope you find something inspiring to make your day a little extra delicious and meaningful. Cheers, friends! more about me »